Raspberry Shortbread Shortbread is one of the things I love best about Scottish-themed events and "high tea". It's really heinous for you, but it's so good. Here's a variation that uses raspberry jam for a different flavor! Ingredients 3/4 cup all purpose flour 3-4 Tbsp finely ground almonds 1 1/4 cups confectioner's sugar 1/4 cup lightly salted butter 3/4 raspberry jam 2-4 Tbsp water If It's Not Scottish, It's Cr*p! Heat oven to 350. In a medium bowl, mix together flour, almods, and 1/4 cup of the confectioner's sugar. Using a pastry cutter or two knives, cut the butter into the dry ingredients. The mixture should be crumbly and like a coarse meal. Press into an 8x8 greased pan. If you want, you can line the pan with parchment to make it easier to remove. Bake for 5-8 minutes, watching closely, until the dough turns a light golden brown. Remove the pan from the oven and set aside to cool. Leave the oven on. Spoon the jam evenly over the cooled shortbread. Return the pan to the oven for about 10 minutes, which will "set" the jam. Remove from the oven, set aside to cool. This time you can turn off the oven. Make a thin glaze by combining 1 cup of confectioners' sugar with 2-4 Tablespoons of water and stirring well. Carefully drizzle the glaze over the cooled shortbread. Let it remain in the pan until the glaze has hardened and set. Cut into 2 inch squares. Notes and Hints and Stuff Yuck. Raspberries. So use some other kind of jam instead.